Texas-Style Beef Chili (No Beans)

Forget Everything You Know About Chili (Unless It’s This)

Most chili recipes are a sad mix of canned beans and regret. Not this one. Texas-style beef chili is a carnivore’s dream—thick, smoky, and packed with flavor that’ll make you question why beans ever got invited to the party.

Imagine tender chunks of beef swimming in a rich, spicy sauce that clings to your spoon like it’s afraid of letting go. This isn’t just food; it’s a culinary knockout. Ready to make chili that actually deserves a blue ribbon?

Let’s go.

Why This Recipe Works

This chili ditches the filler and focuses on what matters: beef, spices, and slow-cooked perfection. The secret? Browning the meat properly and letting it simmer low and slow until it’s melt-in-your-mouth tender.

No shortcuts, no half-measures—just deep, layered flavor that’ll have you licking the bowl. And because it’s Texas-style, beans are nowhere in sight. (Don’t @ me.)

Ingredients

3 lbs beef chuck, cut into 1-inch cubes (fat = flavor)
4 tbsp chili powder (use a blend, not the sad stuff in your spice drawer)
1 tbsp cumin (non-negotiable)
1 tbsp smoked paprika (for that smoky depth)
1 tsp cayenne pepper (adjust if you’re scared of heat)
1 large onion, diced (yellow or white, no fancy onions needed)
4 garlic cloves, minced (fresh only—jarred garlic is a crime)
2 cups beef broth (low-sodium, unless you love salt bombs)
1 (14 oz) can crushed tomatoes (don’t sub tomato sauce—trust me)
2 tbsp masa harina (for thickening, because flour is basic)
Salt and pepper (to taste, but be generous)
2 tbsp oil (vegetable or avocado, nothing fancy)

Step-by-Step Instructions

Brown the beef: Heat oil in a Dutch oven over medium-high heat. Working in batches, sear the beef cubes until deeply browned on all sides.
Don’t crowd the pan—this isn’t a mosh pit.
Sauté the aromatics: Add onions and garlic to the pot, scraping up the browned bits. Cook until soft, about 5 minutes. Your kitchen should smell amazing by now.
Spice it up: Stir in chili powder, cumin, smoked paprika, and cayenne.
Toast the spices for 1 minute to wake them up. (Yes, this matters.)
Simmer like a pro: Return the beef to the pot. Add crushed tomatoes and beef broth. Bring to a boil, then reduce heat to low.
Cover and simmer for 2–3 hours, stirring occasionally, until the beef is fork-tender.
Thicken the chili: Sprinkle masa harina over the chili and stir well. Simmer uncovered for 10–15 minutes until thickened. Taste and adjust salt/pepper as needed.
Serve: Ladle into bowls and top with shredded cheese, sour cream, or chopped onions.
Or eat it straight from the pot—we won’t judge.

Storage Instructions

Let the chili cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months.

Reheat on the stove with a splash of broth to loosen it up. Pro tip: Chili tastes even better the next day—patience pays off.

Why You Should Make This Chili

This isn’t just dinner; it’s a flavor bomb with benefits. High-protein, low-carb (thanks, no beans), and packed with spices that actually do something.

It’s meal-prep friendly, crowd-pleasing, and guaranteed to make you the hero of any potluck. Plus, it’s customizable—add more heat, swap toppings, or double the batch. FYI, leftovers are a privilege, not a punishment.

Common Mistakes to Avoid

Using lean beef: Fat = flavor.
Chuck roast is your friend.
Skipping the browning step: Gray meat = sad chili. Sear it properly.
Overcrowding the pan: Steam isn’t a flavor. Cook in batches.
Underseasoning: Taste as you go.
Chili should punch you in the face (in a good way).
Rushing the simmer: Tender beef takes time. Impatience ruins everything.

Alternatives

Not feeling beef? Swap it for ground turkey (but expect less richness).

Vegetarian? Use mushrooms and lentils—but IMO, it’s not Texas chili anymore. For a thicker texture, add extra masa harina.

Want more heat? Throw in diced jalapeños or a chipotle pepper. The world’s your oyster, but remember: beans are still banned.

FAQs

Can I use ground beef instead of cubed?

Sure, but you’ll lose the texture that makes this chili special.

Ground beef turns into a homogenous mush, while cubed chuck stays tender yet substantial. If you must, brown it well and reduce simmer time to 1 hour.

What if I don’t have masa harina?

Cornmeal or flour works in a pinch, but masa harina adds a subtle corn flavor that’s worth the trip to the store. Use 1 tbsp at a time to avoid over-thickening.

How do I make it less spicy?

Reduce the cayenne or skip it entirely.

Chili powder varies in heat—check the label before dumping it in. You can always add heat later, but you can’t take it out.

Can I make this in a slow cooker?

Absolutely. Brown the beef and sauté aromatics first (don’t skip this), then transfer everything to a slow cooker.

Cook on low for 6–8 hours or high for 3–4. Add masa harina at the end.

Why no beans?

Because this is Texas-style, and beans are heresy here. They dilute the beefy goodness and turn chili into a soup.

If you absolutely must, add them after cooking—but don’t tell anyone I said that.

Final Thoughts

This chili isn’t just a meal—it’s a statement. It’s bold, unapologetic, and refuses to compromise on flavor. Whether you’re feeding a crowd or meal-prepping for the week, it delivers every time.

Follow the steps, avoid the pitfalls, and you’ll have a pot of chili that puts all others to shame. Now go forth and cook like a Texan. (And for the love of all that’s holy, leave the beans out.)